Lion's Head Meatballs in Spicy Coconut Sauce

Daily Inspiration S


A nice Asian-style entree with an aromatic ginger/coconut sauce.

These spicy meatballs are called "Lion's Head" because of their large size; thus the recipe calls for only 1 meatball per person (otherwise, serving amount can be reduced to 4 - two meatballs per person). Meatballs can be made a day ahead and kept refrigerated. Use a chile of your choice according to how much heat you prefer.

Recipe is from Cooking Light Magazine.

★★★★★ 3 votes
25 Min
20 Min
Stove Top



1/2 c
light coconut milk
1/2 c
soy milk (or your choice)
2 Tbsp
minced peeled fresh ginger
2 tsp
minced chile pepper (recipe calls for hot red chile)
1 Tbsp
chopped green onions
2 Tbsp
thai fish sauce


1 lb
ground pork or ground round
1/3 c
chopped green onion
1/4 c
chopped water chestnuts
2 Tbsp
1 Tbsp
all-purpose flour
1 Tbsp
minced peeled fresh ginger
1 Tbsp
low-sodium soy sauce
1 Tbsp
dark sesame oil
1 tsp
minced chile pepper (recipe calls for hot red chile)
1/4 tsp
1 Tbsp
vegetable oil
1/4 c
chopped fresh basil
1 Tbsp
grated lemon rind


1To prepare sauce, combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce to lowest heat to keep warm.
2To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bow and shape mixture into 8 meatballs.
3Heat 1 tbsp. vegetable oil in a large nonstick skillet over medium-high heat; cook 7 minutes, browning on all sides. Drain well.
4Add meatballs to sauce, cover and simmer 8 minutes. Garnish with basil and rind.

About Lion's Head Meatballs in Spicy Coconut Sauce

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Dietary Needs: Diabetic, Dairy Free, Low Carb
Other Tag: Quick & Easy